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Stuffed Cabbage Veg HT MC 100mins Serves 4 Hot Vegetarian Vegetables Grains Dried Fruit Main Course Gluten Wheat Free
Ingredients: 1 x 1kg/2lb Green Cabbage The zest and juice of 1 orange Salt and Pepper 175g/6oz Long Grain Rice 25g/1oz Butter 1 Onion, chopped 150g/5oz Cooking Apple 50g/2oz Dates, stoned and chopped 75g/3oz Cheddar, grated 1 Egg
Instructions
1. Preheat the oven to 180C, 350F, Gas mark 4 and grease a deep 20cm/8 inch ovenproof dish.
2. Cook the rice in boiling salted water for 10-15 minutes or until just tender.
3. Meanwhile, remove approximately 8 of the outside cabbage leaves. Wash the removed leaves, halve and remove the midribs. Blanch these in boiling salted water for 5 minutes then drain and set aside. Chop the remaining cabbage. Peel, core and chop the apple.
4. Melt the butter in a pan add the onion and sauté for a few minutes until soft. Add the chopped cabbage and continue to cook over a medium heat for 5 minutes, stirring. Add the chopped apple and cook for a further minute or so.
5. Drain the rice and add to the pan of onions, cabbage and apple, together with the dates, orange zest and juice. Stir well then remove from heat.
6. Line the base and sides of the prepared dish with half the blanched cabbage leaves, overlapping each leaf and making sure the cabbage is overhanging the top.
7. Stir the cheese and egg into the rice mixture, season with salt and pepper then turn into the cabbage-lined dish. Level the surface and cover with the remaining cabbage leaves and fold over the overhanging cabbage.
8. Cover as tightly as possible with foil and bake for 45 minutes.
9. To serve - loosen the sides with a knife and turn the 'pie' out onto a warmed serving platter.
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